Preparation:
1. Heat oil in a pan and add fennel seeds, cinnamon, cloves and cardamom. Fry for a minute and then add the shredded coconut. Fry till coconut becomes golden brown. Let it cool. Grind this along with the soaked cashew nuts and a little water to make a smooth paste. Keep it aside.
2. Heat oil in a non stick pan, add chopped onions and fry till transparent.
3. Add ginger-garlic paste saute for a minute.
4. Add curry leaves, spice powders and salt and combine.
5. Add the chopped tomatoes and fry for 4-5 mts.
6. Add the ground paste and cook for few minutes, stirring so that it does not stick to the vessel.
7. Add 1-2 cups of warm water and bring to boil.
8. Add the boiled eggs and combine. You may add a little pepper powder if you like. Cook till the gravy thickens. Garnish with chopped coriander leaves. This curry has a rich and thick gravy.

Hey Ramya, I tried your recipe for egg kurma today without the meat masala and substituted cashew with kaskasah. We don't eat meat but the masala ingredients with chilli powder is good. It turned out awesome.... Thx for sharing